Thursday, October 9, 2008

I would have to call this my first success with a yeast bread. It's my second yeast bread ever (I'm not counting Claudia Roden ataïf because they didn't require much). And I consider this one a success despite the split seam on the top where the raisins are peaking through. The loaf rose properly, it baked up, turned brown and it's delicious. Besides, the cracking adds character, right? And I don't mind if my raisin bread is literally bursting with raisins! Raisin bread is a favorite around here, which is why it's been on the to-do list for a while. We've been known to plow through a loaf in one day, even if it is normally the store-bought kind. This bread smells so wonderful while it's baking up, I gave it less than 24 hours before it was gone and I was just about right.

This is another one from Baking from My Home to Yours, and although Dorrie suggests using it for French toast, or at least for toast, we just didn't have enough self-control to save it for breakfast. Now I'm really regretting that greedy move. Oh well, I'll just have to make it again!

Raisin Swirl Bread

For the Bread

1 packet active dry yeast

1/4 cup sugar, plus a pinch more

1 1/4 cups just barely warm while milk

1/2 stick butter, softened to room temperature

3/4 teaspoon salt

1 large egg

1/4 teaspoon vanilla extract

Zest of 1/2 orange

Pinch of nutmet

3 3/4 to 4 cups flour

For the filling

1 tablespoon sugar

2 teaspoons cinnamon

2 teaspoons cocoa powder (unsweetened)

1 cup moist raisins (steamed and dried if necessary)

3 tablespoons butter softened so it's spreadable.

Put the yeast in a small bowl, add a pinch of sugar and 1/4 cup of the warm milk, stir it together and let it rest for 3 minutes. It should soften.

In a stand mixer with a paddle attachment, combine the rest of the 1 cup milk, the butter and the 1/4 cup sugar. Mix on low speed until combine, then add the salt, egg, vanilla, zest and nutmet and continue to stir on low for another minute. Add the yeast mixture and stir for one minute more.

With the mixer off, add 2 3/4 cups flour and begin mixing again on low speed until the flour is just worked in. Switch to the dough hook and with the mixer on speed setting 2 beat the dough for a few minutes. The dough should begin coming together off the sides of the bowl. If it doesn't add up to 1/4 cup flour on tablespoon at a time until it does. Kneed the dough for 3 minutes more until it is smooth and shiny. The dough should be very soft.

In a large buttered bowl, turn out the dough and cover tightly with cling wrap. In a warm place, allow the dough to double in size, about 1 1/2 hours. Once fully risen, turn the dough out onto a large piece of cling wrap and either refrigerate overnight,

or freeze for 30 minutes.

For the filling: Combine the sugar cinnamon and cocoa powder. Remove your dough from the refrigerator/freezer and on a lightly floured surface with a lightly floured rolling pin, roll the dough out to a 12/18 inch rectangle. Using your fingers, spread the butter on the bread, then sprinkle with the cinnamon/sugar mixture and finally spread the raisins in an even layer.

Butter a 9x5" loaf pan. Roll the dough snugly, beginning with a short end. Place the dough seam-side down in the loaf pan and tuck the ends under. Cover with a sheet of parchment or wax paper, put in a warm place and allow to rise for another 45 minutes or so.

Preheat the oven to 375. Once the dough is risen, brush the final tablespoon of melted butter over the top, place on a baking sheet and put on the center rack in the oven. Bake for 20 minutes, then place a piece of tinfoil over the loaf and continue to bake for about another 25 minutes.

Allow to cool in the pan for 5 minutes, then transfer to a cooling rack and bring to room temperature.

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Since I finally made a yeast bread, I can finally send something in to Wild Yeast for Yeastspotting!! So be sure to check out this week (or next week's, I'm not sure if I'm on time for this week's) edition!

Really good work. Cracks and exposed raisins are things that you have to experiment with to remove or accent the right way. Some people go for the aesthetic. I am sure there are factions on both sides. From the size of the cavities, you would get better absorption of any custard for french toast. You are probably looking at a better result since you are not waiting for the bread to go stale.

For a second yeast loaf, these are amazing. I love Cin-raisin bread. And, I definitely think fruit poking out the top just adds to the character...Also, for some odd reason I never realized I could submit bread photos to yeast spotting (guess I never read that closely...just perused the lovely pictures each week). Thanks for cluing me in!

Thanks for the sweet comment! :) This bread looks amazing. Cinnamon is one of my absolute favorite flavors, & the cinnamon breads at the store sometimes aren't all that impressive. This is so so much better!

Well done on the swirl! I'm suitably impressed (my swirls are rarely beautifully curved the way yours are). I like the idea of the cocoa powder in the filling. Next time I make banana cinnamon buns, I will have to add cocoa to the cinnamon/sugar/butter mixture!